Soy Free Shrimp Salad with Avocado and Cilantro
Every ingredient here is clean, straightforward, and completely free of soy in any form — no hidden sauces, no processed condiments, nothing to second-guess on a label. The shrimp are simply poached until just opaque, then tossed with creamy avocado, crisp cucumber, red onion, and a generous handful of fresh cilantro. What ties it all together is a bright, punchy dressing made from lime juice, olive oil, cumin, and a little garlic — bold flavor built entirely from whole, recognizable ingredients. A touch of jalapeño is optional, but it adds a welcome kick that plays beautifully against the cool, buttery avocado. This is the kind of salad that looks impressive enough for company but comes together in under twenty minutes with minimal fuss. It's light yet satisfying, and the citrus-cumin dressing makes every bite feel fresh and lively. Serve it immediately so the avocado stays vibrant and the textures stay at their best.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp kosher salt, plus more for the poaching water
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, finely minced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ⅓ cup red onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- 1
Fill a medium saucepan with water, season generously with salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until opaque throughout and curled into a loose C-shape. Drain through a colander and spread on a plate to cool for 10 minutes.
- 2
In a small bowl, whisk together the lime juice, olive oil, cumin, 1 tsp kosher salt, black pepper, red pepper flakes, and garlic until combined.
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